Cold blackcurrant-leaf tea
tastes rather like red wine.
Which is why some wines
are described as blackcurranty.
Maybe I should try wine generously laced
with cooled tisane of leaves
of Ribes nigrum (cassis in French)
to dilute the alcohol content,
since I have always been very
sensitive to its effects
(wooziness and headache)
and I drink wine mainly for the taste.
And have never much cared for
the fizzy flatness of beer*.
I tried this experiment, but the quantity
of tea necessary spoils the zing of the wine;
and adding a dash of wine to the tea
would not result in anything like kir.
*(as opposed to silky draught Guinness).
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